Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - davidgzach

Pages: 1 ... 68 69 [70] 71 72 ... 108
1036
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 11:11:54 AM »
Can anyone comment on "Tasting Beer" by Randy Mosher?  I bought it a while back to help me get on track for the exam but have yet to dive in to it.

Dave

1037
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 08:12:37 AM »
+1 to the past couple of posts.  I can appreciate what is being said.....

1038
I have to say though that the most recent upgrade that has had the biggest effect on my brewing is converting my chest freezer in to a lager fermentation vessel.  I can now ferment 4 lagers at a time which is awesome.....

Dave

How do you ensure that each lager is at the right fermentation temp?  I have a chest freezer and johnson controller, but if I insulate the probe and tape to the outside of one fermenter, the compressor kicks on if the yeast starts getting too aggressive until the FERMENTER temp gets down...thus while I have room for two, my Johnson (heh) is only able to monitor the temp of one.

I'll bring the newly brewed lager just below the fermentation temperature in the chest freezer using an IC and then ice bath.  I typically ferment all my lagers at 50-52F so I'll bring the new one to 45F, pitch 45F yeast and let it rise to 50F in the chest freezer.  I have a separate fridge for lagering so it works quite well.

As for the probe, I have it in air, not taped to the fermenter.  You need to account for 1-2 degrees but it is manageable.

Dave

1039
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 05:48:53 AM »
In reading this thread, it's hard not to wonder:  Why have style guidelines if entries significantly outside of said guidelines are winning competitions? 

IMHO-It's either an education issue for the judges or the guidelines need to be changed......

Dave

1040
Yeast and Fermentation / Re: Starter
« on: August 23, 2012, 05:45:12 AM »
+1 to a 10 minute boil and accounting for boiloff. 

1041
My last change in procedure was to eliminate two pumps from my regular brewing activities. I got rid of a sub-pump used to recirc ice-water through my IC in the warm-weather months and the march pump for general recirculation and transfer of wort.

Now I just use frozen 20oz PET (soda) bottles to chill the wort down to ale or lager temps. Have found it to be more effective and just as fast if not quicker in cooling the wort down to desired pitching temps!

Through these changes I have accomplished savings in time and effort and have removed the need to make ice, and use a cooler/bucket, two pumps and corresponding hose. I no longer have to move, hook-up or clean these particular pieces of equipment. Also there has been a reduction in mess and spilled wort or water.

Great idea! I guess I would just be worried about the plastic melting. Do you not have problems? Perhaps the thermal transmission through the plastic helps prevent that sort of thing?

I'm assuming he's using the IC to get it down below 80F and then dropping in the ice bottles.  Euge?

1042
My last change in procedure was to eliminate two pumps from my regular brewing activities. I got rid of a sub-pump used to recirc ice-water through my IC in the warm-weather months and the march pump for general recirculation and transfer of wort.

Now I just use frozen 20oz PET (soda) bottles to chill the wort down to ale or lager temps. Have found it to be more effective and just as fast if not quicker in cooling the wort down to desired pitching temps!

Through these changes I have accomplished savings in time and effort and have removed the need to make ice, and use a cooler/bucket, two pumps and corresponding hose. I no longer have to move, hook-up or clean these particular pieces of equipment. Also there has been a reduction in mess and spilled wort or water.

Euge, that is a great idea.  How many bottles does it typically take?  I assume just a good spray of StarSan?

I was about to buy a pump to make a recirculating ice bath.  Just saved me $100 and a lot of time......

Dave

1043
I have to say though that the most recent upgrade that has had the biggest effect on my brewing is converting my chest freezer in to a lager fermentation vessel.  I can now ferment 4 lagers at a time which is awesome.....

Dave

1044
Extract/Partial Mash Brewing / Re: First Batch
« on: August 20, 2012, 06:15:34 AM »
Try Febreeze.  Unfortunate though.  I love that smell.

1045
Bought a mix-stir.  Sure beats a whisk for aerating!

Ha!  No pun...... ;D

Dave

1046
Extract/Partial Mash Brewing / Re: Old Extract?
« on: August 20, 2012, 05:43:05 AM »
It sounds like it to me.  That's why I use DME when I use extract.

+1

1047
Can you get a replacement fan online?  How big of a job is it to fix?

1048
General Homebrew Discussion / Re: Weddings and beer
« on: August 16, 2012, 12:01:47 PM »
Congrats!  I hope everything goes without a hitch and the beer is loved by all!

Dave

1049
General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 16, 2012, 10:56:43 AM »
Unless you made the 8 greatest beers of all time, there is a LOT of learning to go.  It took me 8 Pale Ales alone to start honing in on my recipe and 15 Pale Ale brews later, I'm still far from where I think it needs to be.  But it's pretty darn good!   ;)  And that is only one style.  Take what you like or what your friends like and try to make it better.  I think my Steam Beer would rank very highly out there, and it took about 12 brews to get it where I liked it.  But I brew for my tastes and what my circle enjoys.  Part of my next venture is to enter competitions as was previously stated.  I'm very interested to see what others think outside of my circle, good and bad.

Not sure how many of those 8 are lagers, but that's years of learning alone.

Like Jason said, start picking off styles, understanding them through your reading, and then making the best one possible to your taste.  Then you get in to water treatment, PH levels, yeast management, culturing, step mashing, decoctions, etc...

IMHO, take a break, enjoy your brew and let the bug come back to bite you when you are ready.  Stay active in the forum and learn from the guys that have been here a while.  I learn something new every day   

Dave

1050
Yeast and Fermentation / Re: Pitch Lagers Warm and Chill?
« on: August 16, 2012, 06:34:32 AM »
60F is not that far off the recommended lagering range either and it only took a day to get to 50F which means he was in the range in ~12 hours.  IMHO if he pitched at room temp it would have taken twice as long which would have meant much more time out of the preferred range to produce off-flavors.

Dave

Edit: Saw it was AFTER a day that he chilled to 50F.  Still, 60F is a LOT closer to preferred than 68F. And I think the higher activity at 68F would bring the fermentation temp even higher as well.

Pages: 1 ... 68 69 [70] 71 72 ... 108